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Preparation

Melt chocolate in top of double boiler over hot, not boiling water. Remove from heat; cool. Cream butter and sugar in large bowl until blended. Add egg, vanilla, almond extract, baking soda, salt and melted chocolate; beat until light. Blend in flour to make a stiff dough. Divide dough in half. Cover; refrigerate until firm, about 45 minutes.
preheat oven to 350 degrees. Lightly grease cookie sheets.
roll out dough, half at a time; 1/8-inch thick between 2 sheets of parchment paper. Remove top sheet of parchment paper ( if dough starts to get to soft to handle- place back in refrigerator until firm). Cut dough into 1 1/2-inch squares. Place half of the squares 2-inches apart on prepared cookie sheets. Place about 1/2 teaspoon jam in center of each square; top with another square. Using a fork, press edges together to seal, then pierce center of each square. Bake for 10 minutes or until edges are just browned. Remove to wire racks to cool. Dust with powdered sugar before serving.